Step 1: Prepare the Graham Cracker Crust

The first layer is the graham cracker crust, which forms the foundation of this dessert. Start by spraying a 9×13-inch baking pan with non-stick spray to make sure the dessert comes out easily after it has chilled. This ensures that the dessert will hold its shape when you cut into it.

In a medium-sized bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix the ingredients together until the crumbs are evenly coated with butter. The mixture should feel slightly damp and stick together when pressed. If the mixture is too dry, you can add a little more melted butter to get the right texture.

Press the graham cracker mixture firmly and evenly into the bottom of the prepared pan. Use the back of a spoon or your fingers to press the crumbs down so that they are compact and even. This step is important because it helps the crust hold together and gives it a nice, firm texture. Once the crust is pressed into place, transfer the pan to the freezer and let it chill while you work on the next layer.

Step 2: Make the Coconut Cheesecake Layer

The coconut cheesecake layer is the first creamy layer of this dessert, and it’s rich, smooth, and bursting with coconut flavor. In a large mixing bowl, beat the softened cream cheese and powdered sugar together until the mixture is smooth and well combined. The powdered sugar helps to sweeten the cream cheese, while the coconut extract gives it that unmistakable tropical flavor.

Once the cream cheese and sugar are well-mixed, fold in the thawed Cool Whip. This will make the cheesecake layer light, airy, and perfectly creamy. Stir until everything is evenly combined, ensuring that there are no lumps and the texture is smooth.

Next, spread the coconut cheesecake mixture evenly over the chilled graham cracker crust. Be sure to spread the mixture all the way to the edges of the pan, covering the entire surface. Once this layer is in place, return the pan to the freezer to chill while you prepare the coconut pudding layer.

Step 3: Prepare the Coconut Pudding Layer

The coconut pudding layer is the heart of this dessert, providing a rich and creamy texture that balances the lighter cheesecake layer. In a large bowl, whisk together the two boxes of instant coconut cream pudding mix and the half-and-half. You can use whole milk if you prefer, but half-and-half gives the pudding a richer, creamier consistency.

Whisk the mixture for about 2 minutes, or until the pudding starts to thicken. You’ll notice the texture becoming thicker and smoother as you whisk. Once the pudding has thickened, spread it evenly over the coconut cheesecake layer, making sure to cover the entire surface. The pudding layer should be smooth and even, with no gaps or uneven spots.

Step 4: Add the Topping

The final layer of this dessert is the whipped topping, which adds lightness and sweetness. Spread the remaining container of Cool Whip over the top of the coconut pudding layer, ensuring that the entire surface is covered. This creates a fluffy, airy layer that complements the denser layers below.

For the finishing touch, toast the shredded coconut. To do this, spread the coconut in a single layer on a baking sheet and toast it in the oven at 350°F for 8-10 minutes. Stir the coconut halfway through to ensure it toasts evenly. Be sure to keep an eye on it, as coconut can burn quickly. Once the coconut is golden brown and fragrant, remove it from the oven and let it cool.

Sprinkle the toasted coconut over the top of the Cool Whip layer, covering the dessert with a crunchy, flavorful garnish that adds both texture and an extra coconut kick.

Step 5: Chill and Serve

Cover the pan with plastic wrap or a lid, and refrigerate the dessert for at least 6 hours, or overnight if possible. The chilling time allows the layers to firm up and set, making it easier to slice and serve. The flavors will meld together, creating a dessert that’s even more delicious after it’s had time to rest. When ready to serve, slice into squares and enjoy the cool, creamy layers of coconut goodness.